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Vegan Palak Tofu Paneer: Creamy Spinach Curry with Crispy Baked Tofu Recipe

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4 from 14 reviews

This Vegan Palak Paneer with Tofu is a creamy, flavorful Indian spinach curry made without dairy, using tofu as a plant-based alternative to paneer cheese. The recipe involves baking or boiling tofu cubes seasoned with aromatic spices, blending spinach and cashews into a smooth sauce, and cooking a spiced onion masala to create a rich, nutritious dish perfect for a vegan or vegetarian dinner. Serve it with rice or Indian flatbreads for a wholesome meal.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Ingredients

Tofu

  • 1 (14-ounce or 16-ounce / 400-454g) block extra firm tofu

Baked Tofu Seasoning

  • 4 teaspoons neutral-flavored oil (such as grapeseed oil)
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • ½ teaspoon garam masala
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon nutritional yeast (optional)

Spinach Sauce

  • 8-10 ounces (225-285g) spinach, washed and tough stems removed
  • ½ cup (70g) raw cashews, soaked in boiling water for 1 hour
  • 1 ¼ cups (300 mL) water
  • 2 garlic cloves, peeled and left whole
  • 1.5 inch (~3.5 cm) piece fresh ginger, peeled and roughly chopped
  • 1 serrano pepper, stem removed (seeds and membranes removed for mild heat)
  • 2 small tomatoes, roughly chopped
  • ¾ teaspoon kosher salt

Masala

  • 1 tablespoon coconut oil or oil of choice
  • 1 teaspoon whole cumin seeds
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • ¼ teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • ¾ teaspoon kosher salt
  • Freshly cracked black pepper, to taste
  • 1 bay leaf (optional)
  • 1 teaspoon garam masala
  • ½ tablespoon fenugreek leaves (kasoori methi) (optional)

For Finishing

  • Freshly squeezed lemon or lime juice
  • Chopped cilantro
  • White rice or Indian flatbread such as roti, naan, or paratha

Instructions

  1. Soak Cashews: Soak the cashews in boiling water for 1 hour if using a regular blender, or 20-30 minutes if using a high-powered blender like a Vitamix. Drain well before use.
  2. Prepare Tofu (Baked Method): Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper. Drain and press the tofu to remove excess moisture. Chop into cubes. Toss tofu gently with 4 tsp oil, 1 tsp kosher salt, 1 tsp ground cumin, ½ tsp garam masala, ¼ tsp cayenne pepper, and 1 tbsp nutritional yeast if using. Spread on the baking tray and bake for 20-25 minutes until crispy and browned.
  3. Prepare Tofu (Boiling Method): Bring a large pot of salted water to a boil. Drain and pat tofu dry with paper towels, then chop into cubes. Add tofu cubes to boiling water and cook for 2 minutes. Drain immediately and set aside.
  4. Blanch Spinach: Bring a large pot of water to a boil and prepare an ice bath. Submerge spinach in boiling water for 2 minutes until wilted but bright green. Transfer immediately to the ice bath to stop cooking. Once cooled, squeeze out excess water and dry using a clean dish towel.
  5. Make Spinach Sauce: In a blender, combine blanched spinach, soaked cashews, water, 2 whole garlic cloves, chopped ginger, serrano pepper, tomatoes, and ¾ tsp kosher salt. Blend until completely smooth, scraping down sides as needed.
  6. Prepare Masala: Heat oil in a large deep pan over medium heat. Add cumin seeds and fry for 1 minute until fragrant and slightly darkened, stirring frequently. Add diced onion and cook 4-5 minutes until translucent. Add minced garlic and cook 1-2 minutes until golden.
  7. Add Spices: Stir in turmeric, ground coriander, ¾ tsp kosher salt, freshly cracked black pepper to taste, and bay leaf if using. Cook for 30 seconds, stirring spices into the onions.
  8. Cook Spinach Sauce: Reduce heat to medium-low and pour in the blended spinach sauce. Cook for about 5 minutes, stirring occasionally, until the sauce thickens. Add a little water if the sauce begins to dry out.
  9. Finish Curry: Stir in garam masala and crushed fenugreek leaves if using. For boiled tofu, add it now and gently mix to combine. Cook for 2-3 minutes until heated through. For baked tofu, add it on top right before serving. Adjust seasoning with salt, pepper, and a squeeze of lemon or lime juice.
  10. Garnish and Serve: Garnish with chopped cilantro. Serve the Vegan Palak Tofu Paneer with steamed white rice or Indian flatbreads like roti, naan, or paratha.

Notes

  • Pressing tofu before baking or boiling is essential to remove excess moisture for better texture.
  • Soaking cashews softens them for a creamy sauce; use overnight soaking for lower-powered blenders.
  • Adjust heat level by removing seeds from the serrano pepper or using milder peppers.
  • Fenugreek leaves and nutritional yeast add authenticity and umami but are optional.
  • If baking tofu, add it at the end to maintain crispiness; boiling tofu mixes better into the curry sauce.
  • Serve with rice or Indian breads to soak up the delicious curry gravy.
  • Can be stored in the fridge for up to 3 days and reheated gently on stovetop or microwave.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Indian
  • Diet: Vegan

Find it online: https://monicarecipes.com/vegan-palak-tofu-paneer-creamy-spinach-curry-with-crispy-baked-tofu-recipe/